Gluten-Free Banana Walnut Chia Muffins

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Mix water and chia seeds together in a small bowl; set aside until chia seed gel is thickened about 10 minutes.

Combine flour coconut sugar baking soda baking powder and salt together in a bowl. Whisk chia gel yogurt oil egg and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened. Fold bananas and walnuts into batter. Fill muffin cups 2/3-full with batter.

Bake in the preheated oven until a toothpick inserted in the center comes out clean 22 to 25 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack to cool completely.